Kashmiri Dum Aloo Recipe

INGREDIENTS 250 gms – Baby Potatoes Oil to deep fry potatoes. Gravy- 100 ml – Mustard Oil 1 bayleaf 1 inch piece Cinnamon 2 No Cloves 2 No Big Cardamom 1 Pinch- Asafoetida 1 Tablespoon Ginger-Garlic paste 1 Teaspoon – Kashmiri Degi Mirch 2 tablespoon Curd, beaten 200 grams – Tomato Puree ½ Teaspoon – Fennel, grounded ½ Teaspoon – Cumin powder ½ Teaspoon – Fenugreek powder 1/2 Teaspoon – Ginger powder Salt – To Taste As required- Water 1 Tablespoon – Cashew nut Paste Garnish- Coriander Sprig Ginger Juliennes

INSTRUCTIONS
Heat oil in a wok and deep fry the potatoes on slow fire till light brown in colour. Potatoes will become light in weight. Remove on a tissue paper and keep aside. Heat mustard oil in a pan and add whole spices. When they crackle add asafoetida and ginger garlic paste and sauté for a minute. Add kashmiri degi mirch, all dry spices - cumin powder, fenugreek powder, ginger powder and salt, followed by beaten curd and tomato puree. Cook for a minute and add fried potatoes. Stir cook and add water as required. Bring it to a boil and simmer for 10 minutes. Add cashewnut paste and cook for two minutes. Check seasoning and consistency. Remove in a serving bowl and garnish with ginger julienne and sprig of fresh coriander.

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